So normally I would not even bat an eye but being pregnant, plus reading this thread, I am wondering if I should eat the veggie sushi that I accidentally left out on the counter all night...My house is pretty cool at night....WWPPKD?

I made rice noodles to go with a peanutty sauce for lunch about 8 hours ago, and only ate half the noodles. I was just about to make something to go with the other half (which have been sat in the saucepan on the stovetop all this time) when I wondered if rice noodles were the same deal as rice in terms of safety issues... What do you think? (NB I am also pregnant).

So normally I would not even bat an eye but being pregnant, plus reading this thread, I am wondering if I should eat the veggie sushi that I accidentally left out on the counter all night...My house is pretty cool at night....WWPPKD?

I made rice noodles to go with a peanutty sauce for lunch about 8 hours ago, and only ate half the noodles. I was just about to make something to go with the other half (which have been sat in the saucepan on the stovetop all this time) when I wondered if rice noodles were the same deal as rice in terms of safety issues... What do you think? (NB I am also pregnant).

I would think there are the same issues with rice noodles as regular rice. I don't think they would be processed to an extremely high temperature that would kill Bacillus cereus spores or anything.

So, let's say that after 8 hours of leaving food out you could have enough bacteria to potentially make you sick. And let's say that these bacteria replicate every 20 mins.

So what that really means is that after 9 hours you have 8 times more bacteria than after 8 hours. After 10 hours, you have 64 times as many bacteria than after 8hours... At 15 hours (I guess if you left a meal out overnight it could be about 15 hours?) you have over 4 million! !!!!! (What!!? 4 million bacteria!? NOOO 4 million times enough bacteria to make you sick!!!!).

Now I've just gathered up a load of chestnuts from the garden, excited to try roasted chestnuts for the first time. But it seems the internet says that these kind (horse chestnuts) should not be eaten unless cooked in a certain way. Will they make me ill if I roast them? I'm getting conflicting answers from google.

Now I've just gathered up a load of chestnuts from the garden, excited to try roasted chestnuts for the first time. But it seems the internet says that these kind (horse chestnuts) should not be eaten unless cooked in a certain way. Will they make me ill if I roast them? I'm getting conflicting answers from google.

Now I've just gathered up a load of chestnuts from the garden, excited to try roasted chestnuts for the first time. But it seems the internet says that these kind (horse chestnuts) should not be eaten unless cooked in a certain way. Will they make me ill if I roast them? I'm getting conflicting answers from google.

I bought some low-fat hummus yesterday and Boyfriend forgot to put it in the fridge when he unpacked the groceries, so it sat on the counter all night. It was from the supermarket, so it's all sealed up tight, and it's still pretty cold at night. Can I eat it? I don't have much else around here for lunch and I'm sick so I'd prefer not to leave the house. WOE.

ginger will produce a white sediment. i make a lot of preserved and pickled ginger things and occasionally might see mold especially on some ginger shreds that stick out of liquid. but it's really rare compared to mold on other pickles. so if there were no mold i would probably use it.

I have some fermented black beans in my fridge, for Asian cooking, in a paper tub/carton....they've been there for at least three years....but, they're alreeady fermented, right? I don't know....bad ingredient hoarder, 1strangegirl, bad! But seriously, do I dare cook with htese?